OVEN BAKED COCONUT SHRIMP RECIPES

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EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE



Easy Baked Coconut Shrimp Recipe - Skinnytaste image

These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Provided by Gina

Categories     Appetizer

Total Time 30 minutes

Yield 8

Number Of Ingredients 10

1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray (I used my misto)
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

Steps:

  • Oven Method:
  • Air Fryer Method:

Nutrition Facts : ServingSize 3 shrimp, 1 tbsp sauce, Calories 161.5 kcal, CarbohydrateContent 22 g, ProteinContent 10 g, FatContent 3.5 g, SodiumContent 164 mg, FiberContent 2 g, SugarContent 15.5 g

BAKED SHRIMP TAQUITOS - DELICIOUS HEALTHY RECIPES MADE ...



Baked Shrimp Taquitos - Delicious Healthy Recipes Made ... image

Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!

Provided by Gina

Categories     Appetizer    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

1/2 onion (finely chopped)
2 cloves garlic (minced)
1 jalapeno (minced)
1 teaspoon olive oil
1 vine tomato (diced)
12 ounces raw (peeled and deviened shrimp, chopped)
kosher salt
2 tablespoons finely chopped cilantro
3/4 cup shredded pepperjack cheese
12 6-inch corn tortillas
olive oil spray (I use my Misto)
jarred or homemade salsa verde (optional for dipping)
guacamole (optional for dipping)

Steps:

  • In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
  • Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  • Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Nutrition Facts : ServingSize 2 taquitos, Calories 245 kcal, CarbohydrateContent 27.5 g, ProteinContent 18 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98.5 mg, SodiumContent 201.5 mg, FiberContent 4 g, SugarContent 0.5 g

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